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Writer's picturelifelongvegangirl

Thai Peanut Noodles

Updated: Jan 17, 2021

Serves 3-4 people


Ingredients


Main Dish

-1 packet of buckwheat noodles

-2 bunches of scallions

-10 baby bell peppers

-1 cup of shredded cabbage

-2 cups of shredded carrots

-1/2 cup of unsalted peanuts

-Cilantro (garnish)


Sauce

-1-inch piece ginger peeled

-1 garlic clove

-1/3 cup natural creamy peanut butter

-2 tablespoons soy sauce

-1 tablespoon fresh lime juice of half a lime

-1 teaspoon maple syrup or agave

-1 teaspoon Sriracha

-1 teaspoon toasted sesame oil

-3-4 tablespoons of water



Directions


Sauce

  1. In a food processor or blender, combine ginger, garlic, peanut butter, soy sauce, lime juice, agave (or maple syrup), Sriracha, sesame oil, and 3 tablespoons of room temperature water.

  2. Pulse blend until smooth, adding 1 more tablespoon of water if needed, finishing with a sauce that has a pourable, smooth consistency. Tip: Do not add more than 4 tablespoons of water -- the sauce will be too thin.

  3. Set aside.


Main Dish

  1. Shred cabbage and carrots. Set aside.

  2. Chop scallions and baby bell peppers into lengthwise bite-size pieces. Set aside.

  3. Bring 5 cups of water to a boil in a medium-sized pot.

  4. Add one packet of Buckwheat noodles to the boiling pot.

  5. Sprinkle a pinch of salt on top of the water.

  6. Cook noodles for 5-7 minutes and then drain & rinse under cold water. Tip: To keep the consistency of Buckwheat noodles, keep them moving until fully rinsed.

  7. In a low heated pan, add Buckwheat noodles, shredded cabbage, shredded carrots, diced scallions, and chopped baby bell peppers.

  8. Slowly raise heat to medium while stirring in peanut sauce.

  9. Once the dish is fully heated, stir in 1/2 cup of peanuts (add more if desired).

  10. Remove dish from the heat and separate it into presentation bowls.

  11. Garnish each dish with cilantro.

  12. Serve and enjoy.


Thai Peanut Noodles

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